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Greek Bougatsa – Crispy Phyllo Filled with Vanilla Semolina Custard

5 from 1 vote
Greek Bougatsa is one of those desserts that feels both comforting and special at the same time. With its crisp, buttery layers of phyllo and creamy semolina custard filling, it’s the kind of pastry that disappears quickly whenever I make it. I love serving it slightly warm, dusted generously with powdered sugar, just like you’d find in a little Greek bakery.
Servings 12 servings
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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Ingredients
  

Vanilla Semolina Custard

  • 4 cups (1 liter) milk
  • 1/2 cup (100g) fine semolina
  • 1/2 cup (100g) sugar
  • 4 eggs
  • 2 tsp (10g) vanilla extract
  • zest of a lemon
  • 3 tbsp (40g) butter

For assembly

  • 12 sheets phyllo dough (400g) , 1 pack
  • 2/3 cup (150g) butter , melted

For serving

Instructions
 

Make the custard.

  • In a large bowl, whisk together the eggs, sugar and salt until smooth.
    Greek Bougatsa - step2
  • Add the semolina, whisking well so there are no lumps.
  • Meanwhile, heat the milk in a saucepan until hot and steaming, but not boiling. Slowly pour some of the hot milk into the egg mixture while whisking constantly to temper the eggs.
    Greek Bougatsa - step4
  • Pour the egg mixture into the saucepan together with the remaining warm milk and whisk to combine.
    Greek Bougatsa - step5
  • Cook over medium heat, stirring constantly, until the custard thickens well and becomes smooth and creamy.
    Greek Bougatsa - step7
  • Remove from the heat and stir in the vanilla, lemon zest, and butter until fully incorporated.
  • Let the custard cool slightly before assembling the Bougatsa.
    Greek Bougatsa - step9

Assemble the Bougatsa.

  • Preheat the oven to 350°F (180°C). Butter a 9×13 (23x33cm) pan, and line with parchment paper if desired.
  • Layer 6 phyllo sheets in the pan, one at a time. Brush each sheet generously with melted butter.
  • Let edges hang over the sides (this helps wrap the top later).
  • Pour the custard evenly over the phyllo base and smooth it out.
    Greek Bougatsa - step15
  • Fold over the overhanging phyllo sheets.
  • Add remaining 6 phyllo sheets on top, one at a time, buttering each layer.
    Greek Bougatsa - step18
  • Tuck the overhanging phyllo edges down along the sides of the pan.
    Greek Bougatsa - step19
  • Score the top lightly into 12 servings. This step is optional, but it helps with slicing later.
    Greek Bougatsa - step24
  • Bake for 35-40 minutes, until deeply golden and crisp.
  • Let it cool slightly, for about 20–30 minutes.
  • Dust generously with powdered sugar and cinnamon, if desired.
    Greek Bougatsa - step23
  • Slice and serve warm.

Video

Notes

Tips for the best Greek Bougatsa:
  • Semolina texture matters: fine semolina gives that classic silky-but-structured custard.
  • Don’t skip buttering each sheet, that’s what creates the flaky layers.
  • If phyllo dries out, cover it with a damp towel while working.
  • Best eaten fresh, but reheats surprisingly well in the oven (not microwave).

Nutrition

Serving: 1 servingCalories: 341kcalCarbohydrates: 37.33gProtein: 7.95gFat: 17.63gSaturated Fat: 9.755gTrans Fat: 0.47gCholesterol: 93mgSodium: 219mgPotassium: 173mgFiber: 1gSugar: 13.87gVitamin A: 565IUVitamin C: 0.4mgCalcium: 109mgIron: 1.46mg
Calories: 341kcal
Course: Breakfast, Dessert
Cuisine: Greek
Keyword: Greek Bougatsa, vanilla custard, vanilla custard cake, vanilla semolina custard